The mango tree itself is a truly a remarkable work of Mother Nature, with cultivated specimens living for 300 years or more, and The fruit is also a wonder of tropical evolution with a large center seed, a thick protective exterior skin and a juicy and wonderfully peach like flavor and texture. Fruits with a more fibrous flesh often develop this less desirable texture when grown with hard water and/or chemical fertilizers.
To be permitted into the USA, fruit must undergo a process called Hot Water Quarantine Treatment to kill any fruit fly larva or mature insects. This is a process where the fruit is submerged in 115°F water for 55 to 110 minutes. This treatment process is ideal for the growing trade in organic mangos as it adds no artificial inputs to the post harvest process. Some countries have opted for irradiation method instead, exposing the fruit to low levels of radiation to eradicate and possibility of existing fruit flies. These fruits will not qualify for the "organic" seal of approval.
There are dozens of cultivated varieties of mangos that fall into three broad This reddish green skinned variety is plain in appearance externally but extremely flavorfully and less stringy and fibrous than most other varieties, so it is a top international seller.
2 fresh, ripe mangos
1 cup sugar
3 tbsp coconut milk
1 tsp lemon juice
About 1 cup whipping cream
Peel and deflesh the mangoes , chop roughly. Blend mango with sugar until well pureed. Add coconut milk and lemon juice. Remove from blender. Pour whipping cream into blender and whirl until the cream forms stiff peaks. Add the mango puree and whirl for 10-20 seconds. Pour into container and freeze for 8 hours, stirring every 1/2 hour for the first 3 hours to prevent uneven freezing.
Kimberly Barron, originally from